- 150g fresh rhubarb, thinly sliced
- 1.5cm piece ginger, peeled and grated
- 2 teaspoons lemon juice
- 1/2 cup white sugar
Place rhubarb, ginger and lemon juice in a medium microwave safe bowl. Cover loosely with plastic wrap and cook on high (100%) for 90 seconds. Stir, re-cover with plastic wrap and cook for a further 90 seconds, or until soft and pulpy.
Stir in sugar, cover and microwave on high for 1 minute. Stir again and cook for a further minute. Cool until just warm and pour into a sterilised 250ml jar. Cover the jam with a small circle of baking paper and stand until cold. Once cold, seal the jar and store in a cool place.
Tips & Hints
Cooking times will vary based on the power of your microwave.
Delicious with Lemonade Scones
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